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Parve
Easy
6 Servings
Allergens 
Try beautifully browned eggplant as an eye-catching appetizer. This one is roasted with shawarma seasoning and topped with pine nuts, garlic, and parsley. For more flavorful salatim and dips, see Sina’s article HERE.
1 medium-to-large eggplant, cut lengthwise
1/2 teaspooon Pereg Shawarma spice blend
1/2 teaspooon Pereg Sea Salt
1/4 teaspooon Pereg Black Pepper
1/4 teaspooon Pereg Cumin
2 tablespoons neutral oil, divided
1/4 cup parsley leaves, finely chopped
1 clove garlic, finely minced
2 tablespoons roasted pine nuts
pinch of flaky salt (optional)
prepared techina, to drizzle
Adjust rack to the middle and heat oven to 400 degrees Fahrenheit. Drizzle one tablespoon oil over the center of a baking sheet.
Score the flesh of the eggplant and season with shawarma spice, salt, pepper, and cumin. Drizzle remaining oil and rub well. Place flesh-side down on the baking sheet. Bake for 40 minutes.
In a small bowl, combine parsley, garlic, pine nuts, and flaky salt (if using).
Transfer eggplant halves to a serving platter. Sprinkle with the herb mixture and drizzle techina. Serve.
Sponsored by Pereg
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how do you serve leftover eggplant?